This time of the year I am all about asparagus and strawberries....I would do perhaps proscuitto wrapped roasted asparagus and something strawberry...if you want to spend time...do a tart or you want quick and easy a strawberry short cake.
saffron cherry rice sounds yummy....how do you do that? Rice chicken stock, perhaps green onions and saffron or am I missing something?
Linda C

I would do hummus or eggplant dip, with pita chips, something that is my most common appetizer. Another option is that spinach dip with crackers or pita. A third option is that spinach artichoke dip that they serve in a lot of restaurants. I don't have any recipes to share since my cooking is the lowfat, austere type. But there are non low fat recipe versions of all of my suggestions out there.

Linda, here is the recipe for the rice portion of the recipe:
Bring a large saucepan of salted water to a boil. Add 2 cups of basmati rice and cook until almost tender, about 10 minutes. Drain the rice in a colander and shake out any excess water. In a small bowl, dissolve 1/4 tsp. saffron in 1 tbs. of water. Return the rice to the saucepan and stir in saffron water.
In a skillet, melt 1 stick plus 2 tbs. of unsalted butter with 1/2 c. dried sour cherries and 2 tbs. sugar. Spoon 1/3 of the rice into a buttered 2 qt. souffle dish. Top with 1/2 the sour cherries and 2 tbs. slivered almonds. Cover with 1/2 the remaining rice and and the remaining sour cherries and 2 tbs. almonds. Top with the final layer of rice and pour any remaining butter on top. Cover the souffle dish with foil and bake for 20 min. (while the chicken is baking), or until rice is tender, light and fluffy.

I don't have a souffle dish. Do you see any reason I can't use a glass casserole dish? Also, Do you think I'd be able to make this earlier in the day and pop it in the oven for the 20 minutes required?

Thanks Linda and lpinkmountain for your suggestions.

I know that asparagus wrapped in proscuitto is always a big hit, super easy and yum. You can wrap other things in proscuitto too--dates, melon . . .

That rice sound FABULOUS. Thanks for posting the recipe. Have you made it before? Keep us posted on how it turns out. I don't know for sure, but I almost think it would benefit from being reheated, giving the flavors time to mingle.

I think the "danger" of putting the rice in a plain 8 by 11 or whatever glass casserole is drying out...I would look for something deep...
AND...if you don't have a souffle dish...this is the perfect excuse to buy one...
Linda c...ever the enabler!
PS the rice sounds buttery good..I was surprised no chicken broth though

If it doesn't need to be a formal appetizer, I often like to do spiced glazed nuts as little nibble before what looks like it'll be a delicious dinner!

Emily

Linda, I doubt I'll be able to find a souffle dish in time for the dinner party. We're very limited in shopping around here. I'd actually like a larger one so I can 1 1/2 times the recipe. I looked on line but the only one I could find is a 88oz at a place called MetroKitchen.com. To get it here in time it would cost more than the souffle dish itself in shipping. I also looked at 2 qt souffle dishes but once again the cost of shipping next day air would cost way more than the dish. I don't know what I'm going to do.

I love nuts so I like Emily's idea. Honey glazed almonds dusted with some kind of spice. Oooo now I want some! :-)

Al

Your menu sounds good to me as long as the peas are young and fresh but I need bread with my meals!
At least with fancy company meals I always expect it so I hope you plan on warm bread with the entree even if you have carbs with the appetizer, which I think should include cheese.

How about dates stuffed with an almond, wrapped in prosciutto or bacon for the appetizer?

The souffle dish is really just a deep casserole dish. But, if you have a large enough dish that will fit the contents comfortably, and you cover it very tightly and don't overcook, I think you'll be just fine.

The menu sounds great!

I agree with Tamara, you don't need a souffle dish, a large enough casserole will work fine and like Lpink, I think the dish might even benefit from the rest time, allowing the flavors to mix. The rice sounds delicious, BTW, so I'll be looking forward to seeing how it goes.

I also like the asparagus and proscuitto appetizer, it's spring-y and impressive but hummus would be easier to make ahead of time, I think. Or, some nice crusty bread and cheese could make an equally nice and very easy starter.

Dessert? Oh yeah, fresh strawberry pie or shortcake would be good but I have to tell you, I've made that raspberry tart of Ann T's and it is to die for. It's easier than you might think, it's impressive served on a footed cake plate and it's just delicious.

The menu sounds like something I'd just love, so have a great time.

Annie